½cupYellow moong dal (split and skinless)(Pasi paruppu or Pesara pappu)
1 (13.5 oz)canCoconut milk*See notes if using fresh homemade one
6strands Saffron lightly crushed
¼teaspoonGreen cardamom seeds powder
Take jaggery in a bowl and add hot water. Let the jaggery melt down completely and keep it aside.
Heat the ghee in a pressure cooker on medium-low heat. Once hot add raisins. Within a few seconds, they will puff up. Drain the excess ghee and remove it to a plate.
In the same ghee, add cashews and fry till golden brown. Similarly, remove it to the same plate.
In the remaining ghee, add dal. Roast the dal with stirring constantly till it gets a nice golden brown color and it becomes aromatic. It takes around 3-4 minutes.
Now add 1 ¼ cup coconut milk and mix.
Cover the cooker with lid, put the weight on and cook on medium for 2 whistles. Let the pressure go down by itself and open the lid. As you stir cooked dal, it will get semi-mushy (but not completely paste-like).
Now add jaggery water. (if your jaggery has impurities then strain and then add.)
Turn the heat back on medium-low and bring it to a simmer.
Add cardamom, saffron and remaining ½ cup of coconut milk. As soon as it starts boiling turn off the stove.
Now add fried cashews, raisins. Mix well and serve.
To make paruppu payasam in instant pot, please follow the same method. Just cook on manual (high pressure) for 3 minutes only.
If using fresh homemade coconut milk then use 1 ¼ cups of thin coconut milk (2nd or 3rd extract) while pressure cooking and add ¼ cup of thick (1st extract) at the end after pressure cooking.